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Im making a pot roast for dinner today but usually I always make it the old fashion way. I cook the roast in the crock pot and when its almost done put in the carrots and potatoes. I want to cook the roast in the crock pot but what else besides carrrots and potatoes??
Any suggestions?
Answer
Zesty Italian Pot Roast
Ready In: > 5 hrs
Ingredients:
2 1/2 pounds beef bottom round roast
4 medium potatoes, cut into quarters
2 cups whole baby carrots
1 celery stalk, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1/2 teaspoon ground black pepper
1 can (10 1/2-ounce size) tomato soup
1/2 cup water
1 tablespoon chopped roasted garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar
Directions:
Place the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Season the roast with pepper and place on top. Mix the soup, water, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low for 10 to 12 hours or until done.
For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on high about 10 minutes or until mixture boils and thickens.
To roast the garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350*F for 45 minutes or until soft. Peel and chop garlic
MEXICAN BEEF (Crock Pot)
1 1/2 - 2 lb. boneless round steak
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 onion, chopped
1 beef bouillon cube (cut up)
1 (16 oz.) can tomatoes (cut up)
1 (16 oz.) can kidney beans, drained
Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in slow cooker (crock pot). Cover with onion, bouillon cube and tomatoes. Cook on low for 6 to 8 hours. Turn control to high. Add beans and cook covered for 30 minutes. Serve on bed of rice. Serves 4-6
Tropical Beef
2 pounds beef top round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20 ounce) can unsweetened pineapple chunks, juice reserved
1/2 cup beef broth
5 tablespoons red wine vinegar, divided
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 large tomatoes, cut into wedges
Cut the beef into thin strips diagonally across the grain. Add to a 3 1/2 to 4-quart crockpot. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on LOW for 6 to 6 1/2 hours or until the beef is just tender.
Increase the setting to HIGH. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 tablespoons vinegar. Stir into the cooker, blending well. Cook, covered, on HIGH for 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly.
Just before serving, stir in the tomato wedges and pineapple chunks.
Serve over cooked white rice.
Bavarian Pot Roast
4 pounds beef arm pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
3 whole cloves
4 medium apples, cored and quartered
1 small onion, sliced
1/2 cup apple juice
3 tablespoons all-purpose flour
3 tablespoons water
Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger and pepper. Insert cloves in roast. Place onions and apples in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Remove roast and apples to warm platter. Turn crockpot to HIGH. Make a smooth paste with flour and water; stir into crockpot. Cover and cook until thickened. Pour over roast.
Yields 8 servings
Mexican Roll Ups
This is something I made up its a great way to use left over meat.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
Zesty Italian Pot Roast
Ready In: > 5 hrs
Ingredients:
2 1/2 pounds beef bottom round roast
4 medium potatoes, cut into quarters
2 cups whole baby carrots
1 celery stalk, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1/2 teaspoon ground black pepper
1 can (10 1/2-ounce size) tomato soup
1/2 cup water
1 tablespoon chopped roasted garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar
Directions:
Place the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Season the roast with pepper and place on top. Mix the soup, water, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low for 10 to 12 hours or until done.
For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on high about 10 minutes or until mixture boils and thickens.
To roast the garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350*F for 45 minutes or until soft. Peel and chop garlic
MEXICAN BEEF (Crock Pot)
1 1/2 - 2 lb. boneless round steak
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 onion, chopped
1 beef bouillon cube (cut up)
1 (16 oz.) can tomatoes (cut up)
1 (16 oz.) can kidney beans, drained
Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in slow cooker (crock pot). Cover with onion, bouillon cube and tomatoes. Cook on low for 6 to 8 hours. Turn control to high. Add beans and cook covered for 30 minutes. Serve on bed of rice. Serves 4-6
Tropical Beef
2 pounds beef top round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20 ounce) can unsweetened pineapple chunks, juice reserved
1/2 cup beef broth
5 tablespoons red wine vinegar, divided
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 large tomatoes, cut into wedges
Cut the beef into thin strips diagonally across the grain. Add to a 3 1/2 to 4-quart crockpot. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on LOW for 6 to 6 1/2 hours or until the beef is just tender.
Increase the setting to HIGH. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 tablespoons vinegar. Stir into the cooker, blending well. Cook, covered, on HIGH for 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly.
Just before serving, stir in the tomato wedges and pineapple chunks.
Serve over cooked white rice.
Bavarian Pot Roast
4 pounds beef arm pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
3 whole cloves
4 medium apples, cored and quartered
1 small onion, sliced
1/2 cup apple juice
3 tablespoons all-purpose flour
3 tablespoons water
Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger and pepper. Insert cloves in roast. Place onions and apples in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Remove roast and apples to warm platter. Turn crockpot to HIGH. Make a smooth paste with flour and water; stir into crockpot. Cover and cook until thickened. Pour over roast.
Yields 8 servings
Mexican Roll Ups
This is something I made up its a great way to use left over meat.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
Looking for a Traditional Polish Dessert Recipe Can you Help?
anna
Okay so tomorrow my family is having both a Polish Priest and a Philipeano Priest over for dinner my mom is doing the cooking so I do not have to worry about the main course. I want to make them both a dessert that will take them back home. This question is for the Polish dessert.
Here is the link for the Philipeano dessert:
Here is the Link for the Philipeano Dessert question:
http://answers.yahoo.com/question/index?qid=20101113134911AACY1W0
P.S. I did them separate so I could give more than one opportunity for points.
Answer
Polish Paczki
Ingredients:
1 package active dry yeast
1/4 cup warm water
1/3 cup (5 1/3 tablespoons) butter, softened
2/3 cup sugar
1 whole egg
3 egg yolks
1 tablespoon brandy
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 gallon oil for deep frying
Granulated sugar (optional)
Confectioner's sugar (optional)
Fruit paste for filling (optional)
Preparation:
Dissolve yeast in warm water and set aside.
In a large bowl, cream together butter and sugar until fluffy. Beat in whole egg, then egg yolks one at a time.
Add brandy, dissolved yeast and salt. Beat until well mixed.
If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes.
Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour, or follow this Quick Tip to cut the rise time.
Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.
Heat oil to 375 degrees in large pot or Dutch oven. Fry paczki a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown.
Drain paczki on paper towels and sprinkle with granulated sugar while still warm. Note: You can poke a hole in the side of the paczki and, using a pastry bag squeeze in a dollop of the filling of choice. Then dust filled paczki with granulated sugar, confectioners' sugar or glaze.
Paczki don't keep well, so gobble them up the same day you make them or freeze.
Kolachi
5 cups all-purpose flour
4 egg yolks
1 tablespoon baking powder
1 pound shortening
1 cup milk
4 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup any flavor fruit jam
1/3 cup confectioners' sugar for decoration
Directions 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
and lastly, this is really good-
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
If you dont like these, or they seem too labor intensive (some are quite time consuming), here is a website that may help. They have a ton of stuff. http://www.razzledazzlerecipes.com/ethnic-recipes/polish/index.htm Good Luck
Polish Paczki
Ingredients:
1 package active dry yeast
1/4 cup warm water
1/3 cup (5 1/3 tablespoons) butter, softened
2/3 cup sugar
1 whole egg
3 egg yolks
1 tablespoon brandy
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 gallon oil for deep frying
Granulated sugar (optional)
Confectioner's sugar (optional)
Fruit paste for filling (optional)
Preparation:
Dissolve yeast in warm water and set aside.
In a large bowl, cream together butter and sugar until fluffy. Beat in whole egg, then egg yolks one at a time.
Add brandy, dissolved yeast and salt. Beat until well mixed.
If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes.
Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour, or follow this Quick Tip to cut the rise time.
Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.
Heat oil to 375 degrees in large pot or Dutch oven. Fry paczki a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown.
Drain paczki on paper towels and sprinkle with granulated sugar while still warm. Note: You can poke a hole in the side of the paczki and, using a pastry bag squeeze in a dollop of the filling of choice. Then dust filled paczki with granulated sugar, confectioners' sugar or glaze.
Paczki don't keep well, so gobble them up the same day you make them or freeze.
Kolachi
5 cups all-purpose flour
4 egg yolks
1 tablespoon baking powder
1 pound shortening
1 cup milk
4 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup any flavor fruit jam
1/3 cup confectioners' sugar for decoration
Directions 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
and lastly, this is really good-
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
If you dont like these, or they seem too labor intensive (some are quite time consuming), here is a website that may help. They have a ton of stuff. http://www.razzledazzlerecipes.com/ethnic-recipes/polish/index.htm Good Luck
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Title Post: What else can I make with a pot roast?
Rating: 93% based on 9658 ratings. 4 user reviews.
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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